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ORGANIC ACID METABOLISM OF YEASTS DURING FERMENTATION OF ALCOHOLIC BEVERAGES-A REVIEW

1976; Wiley; Volume: 82; Issue: 2 Linguagem: Inglês

10.1002/j.2050-0416.1976.tb03731.x

2050-0416

G. C. Whiting,

Polyamine Metabolism and Applications

The acids of alcoholic beverages are largely those present in the raw materials but the concentrations of some may be changed by yeast action during fermentation. In addition a number of other acids are formed by the yeasts often as by-products of main metabolic pathways. The inter-relationships of organic acid and amino-acid metabolism, yeast growth and formation of fusel alcohols are discussed.